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One of the first recipes that I posted, and also one of my most popular, is my recipe for Homemade Chocolate Chips.
We make these fairly frequently in my home, but honestly, they almost never make it into cookies.
Once they’re made my kids regularly ask for carob chips….and since they are made with wholesome ingredients, I typically say “yes.”
The reasons that I initially set out to make my own carob chips (we usually make them with carob so the kids (and I 
) don’t get overstimulated from too much chocolate), were several:
Basically, the reasons are the same as they are for all of my make your own processed substitutes like:
- Powdered Sugar Substitute
- Moroccan Vinaigrette (this dressing is really good. A new recipe should be coming soon!)
- Homemade Protein Bars
- Homemade Egg Replacer
1. Control over ingredients
A lot of folks are on special diets these days, so more and more of us need control over what goes into our mouths. Here’s how this chocolate chip recipe can help:
- there’s no dairy in these chips!
- you can make these sugar free. I use xylitol and stevia due to make a candida-diet friendly treat
- No trans fats in these chips (remember what those are? Partially or fully hydrogenated fat. Not good. Fake food.)
- No artificial vanilla
- No soy
2. Cost savings: - I almost fall over in the grocery store or health food store aisle when I see the price tags on “wholesome” chocolate chips or carob chips. One bag of allergen free chocolate chips that I saw the other day cost something like $4.59 for a 10 ounce bag….Whoa! That’s $7.34 per pound!! Not on our budget!
3. Time Savings: Sort of.
Recently I’ve been having a kitchen-time epiphany of sorts.
I used to get really down about my messy kitchen (you might want to read my post about Surprising Help for Messy Moms) and how much time I spend in it. (Maybe someday some of my readers should come on over and see what my kitchen looks like when I’m trying to get a recipe “down.” Well, really it often looks like that.) But recently, I’m doing a little better about not getting down about the mess. A little.
Even if I spend a lot of time in the kitchen making whole foods, at least I’m not spending 1-3 hours in a grocery store with kids who bug me for stuff I don’t want. (Really it’s just my youngest who does most of that. He’s a sucker for modern packaging.)
If you make your own everything (or lots of stuff….) you’re saving time and money shopping. So you are probably going to buy less “impulse shopping” deals. Plus you get to save by not buying $3.79 / gallon gas, or whatever astronomical price it is in your neck of the woods.
4. Extra Bonus – Control over the Final Product: I personally like chips, but I really like chocolate chunks. You too? I figure it’s a growing thing because now the stores are selling chocolate chunks. Well, guess what? It’s a lot of work to make chocolate or carob chips, but with a knife and a cutting board, you can make chunks pretty easily.
The reasons I revised this recipe:
1. Better Taste. My kids would say now and then that the original Chocolate Chip recipe was good, but they really didn’t like it as well as they could.
2. More “Cookie Friendly”. Like I said, the chips don’t regularly make it into cookies, but when they have, mine have held together well. Like in my Chocolate Chunk Coconut Macadamia Cookies. (These are grain free, sugar free and great!!!)
A few readers have had trouble with this so I wanted to try another oil to see if they would do better.
And they did.
You can make these with cocoa butter. They taste great and hold together well in baking.
The smell of the cocoa butter while it was melting was a treat in and of itself and lends itself to a rich chocolatey flavor of the chips. My kids said that they were so good and tasted almost as, if not as good as, store bought chocolate chips. (My kids haven’t had many of those, but I really consider that to be a compliment.)
Homemade Chocolate Chips | Carob Chips Recipe
Makes about 3 cups chips / chunks.
Ingredients
1 cup cocoa butter, palm shortening, or palm oil
1 cup cocoa or carob powder
1/4 cup sweetener, as healthy as possible.
2 scoops stevia extract powder. This brand is my current favorite. Note: 1 scoop = 1/32 tsp. These spoons will help you measure exactly what you need.
1/2 tsp chocolate extract (optional but extra yummy.)
1/2 Tbsp granulated instant coffee or coffee substitute (optional, but extra nice)
1 t vanilla extract
Method
1. Melt oil over very low heat in a medium pan.
2. Transfer oil to a medium bowl.
3. Add remaining ingredients and mix well. I have used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to deal with .
4. Pour mixture into an 8×8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
5. Chill in fridge or freezer.
6. Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
NOTES:
1. Where to buy oils. I am looking for a good bulk source for cocoa butter that won’t break the bank and will be fresh. I have some more work to do on this and will try to keep you updated. Most cocoa butter I found was $15/lb or more. This one works out to about $11 per pound and looks like a good source so I’d try that one for now.
2. I used carob. If you use cocoa powder, you may need to add a little more sweetener to the recipe, depending on your taste since carob has an inherent sweetness to it.
3. Stevia extract seems really expensive, but it isn’t! – what else would you consider paying more than $8 per ounce for??? Once you find you like it, you can purchase it in bulk. I purchase the 1 lb container and it lasts for a looooong time. You can find it for quite a bit less money on Iherb, one of my favorite places to shop.
4. Sweeteners: (I recommend powdering the healthiest granulated sweetener you can have. I used xylitol. This brand is quite reasonable and is made in the USA. Green Polka Dot Box is a great resource for reasonably priced xylitol.)
5. Dandy Blend coffee substitute is really nice and gluten free (despite it being made from barley). It is expensive but a nice alternative. For a cheaper alternative for making your own coffee substitute for drinking, see my Homemade Coffee Substitute.)
6. You will have an easier time getting the chocolate / carob mixture out of the baking pan if you line it with parchment. I just choose not to do so because I’m cheap frugal.
7. For a yummy variation, add some extract like in Mint Chocolate | Carob Chips.
How can you use this Chocolate Chip Recipe?
- Of course, in cookies and bars
- Eat them “as is” – like eating chocolate chips out of the bag
- Break into bigger pieces and use as a rough-shaped chocolate or carob bar
- Pour into candy molds like I did in my Healthy “Almost Reese’s” Candy post and make candies any time of year. I purchased star-shaped silicone molds like these to use on the Fourth of July.
- Add into homemade ice cream like in Chocolate Almond Chip Coconut Milk Ice Cream or Mint Chocolate Chip Coconut Milk Ice Cream. With temperatures the way they’ve been around here, I will definitely be bringing out the ice cream maker soon!
- After melting, drizzle on top of fruit or dip fruit or other things for a special treat. How about chocolate covered strawberries? bananas? nut clusters? Endless possibilities.
- Drizzle on cake – This would be fabulous on a cheesecake. Take a look at these fabulous Dairy Free Cheesecake Tarts from my friend, Ricki at Diet Dessert N Dogs. Instead apricot, drizzle melted chocolate or carob chips on top – Yum!
I’m hoping in the near future I’ll have White Chocolate Chips for you. And maybe–a few will make their way into some cookies!
Hope you love these as much as we do!
How will you use your first batch of Chocolate / Carob Chips?
This post contains affiliate links. Please read my disclosure here.
Twitter: rickiheller
says:
Adrienne, these sound absolutely incredible! (And they look pretty darned good, too).
Thanks so much for the mention of my cheesecake tarts–I bet the chocolate would be a fantastic sub for the apricot swirl. I can’t wait to get my hands on some cocoa butter so I can try this!
Ricki recently posted..Strawberry Chia Fluff on The Balanced Platter
You’re so welcome!!! I have to try your tarts
. I will have to find another source for the butter…I found one that was very inexpensive but I need to make sure it’s good before I recommend it. But the $15/lb thing isn’t going to happen 
.
What about making your own cocoa butter? Recipe from Lucy Higuera said to take 7 C of shredded or flaked coconut and blend in the Vitamix. Will need to use the tamper and may need to cool down part way through. It makes a lot of butter so I’m going to try a smaller amount in my new smaller sized Vitamix container.
Hi Janice. That’s coconut butter….but that might work great as well! She got that recipe from me
– at least I think so. I’ll have to try the chips w/ coconut butter – thanks!
Which of the scoops in the link is equivalent to 1/32 tsp(e.g. “dash, tad, etc.”)? Thanks!
In the description of the product down a little ways, it says “smidgen” is 1/32
.
Oh this looks so delicious. Adrienne, you are not only a great cook but a great photographer as well (and writer too for always telling us your stories) I’ve been taking a photographer course and food photography is very popular. I’ve printed out your recipe but I’m not sure where I can find edible cocoa butter. Usually cocoa butter is sold in the lotion/skin section of the health food store.
You’re too kind. I see other food blogs that really put me to shame
. Did you see my links to cocoa butter? I have found it in a few online places and as long as they say it’s food grade you are OK.
This looks awesome! I think I’m going to try this. Thanks for sharing.
Enjoy! We’ve already eaten a little too much of these
.
Woo-Hoo!!! I am soooo excited about this! Can’t WAIT to try them!
Amykinz recently posted..Dieting for Type 2 Diabetes
Hope you like them!!! Let me know how it goes!!
Amazing recipe! Thanks for sharing at Fit and Fabulous Fridays!
Amee recently posted..Everyday Health’s Recipe Rehab
Thanks, Amee!!!
Thank you very much for posting two recipes for carob chips!
I love carob syrup and in the past I have bought carob bars so I’m sure your chips are right up my street. Two questions though, I hope you can answer them:
Could I use a sunflower oil spread instead of the coconut oil? It is suitable for baking, not that I will be baking anyway; coconut oil is not very easy to come by where I live and I’m watching the pennies. Also, can I store the chips out of the fridge?
Thank you very much! Libby from the UK :O)
I would think that your spread would work…but try just one batch to see before you commit to multiple purchases. It’s fine to store them out of the fridge, but depending on the temp of your home and the oil you use, they might not be that firm
. Take care!
This is fantastic! Just found you from Homestead Revival and I can’t wait to try this! I have an allergy to dairy and can’t afford to buy carob chips! Thanks soooo much! Just started following you on Facebook!
Amy recently posted..30 Day Money Challenge: Learning to Live on Less
Thanks, Amy, for the follow. I hope you love them!!!
this is such a great idea! i like that I can now add choc chips to my baking without worryign about all the unecessary additives and ‘fake’ ingredients in it! thank you so much for sharing this x
shuhan recently posted..For the love of lard
This looks awesome! As we are taking more and more steps in our own home towards whole foods this is something on my list to try making. You make it seem easy and beneficial!
Thanks for posting!
Popping over from Titus 2sdays:)
Heather recently posted..I am a runner {I think}
Welcome! It’s not always easy but I try to make it as simple as possible – b/c I have to!
I have not tried the last one yet!
I wonder what specific health benefits carob has? I have been reading about dark chocolate health benefits lately… thoughts? have a good day!
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I’m not up on any health benefits of carob, but it is a legume that is naturally sweet. Mainly for me it is to avoid caffeine and theobromine, the other stimulant in chocolate. Chocolate also has a lot of copper and I am thinking more and more that many people are copper toxic. I wrote a post on Metal Toxicity that starts to touch on this but more will be coming. Take care!
I can think of so many ways to use these wonderful homemade carob chips – they look delicious. It’s fantastic they are suitable for so many special diets, and so wholesome as well. Thank you for sharing how your recipe has evolved and how you have improved it so honestly.
These look so delicious! We’ll have to give carob chips a try! Thanks for joining us for “Strut Your Stuff Saturday”. We loved having you and hope you’ll be back soon! -The Sisters
This is the second recipe I’ve come across recently for chocolate chips.. I think I’m catching the bug!
Steph (The Cheapskate Cook) recently posted..July’s Epic Grocery Trip
Must try!! You’ll be hooked!
This is a great post! I def. have so many recipes I could use these chips in! We’d love it if you’d share this at our Home is Where the Heart is! http://www.homesteadsimple.com/home-is-where-the-heart-is-link-it-up-wednesdays-1/
and any other posts you’d like to share that have to do with homesteading and homemaking!
Do you have a good recommendation on where to get the cocoa butter and good carob? I did purchase some last year and used it to make my chocolate delights, but, it was just nasty and I threw the entire bag away! Kinda scarred to try carob powder again…..
I am on the hunt for good cocoa butter…did you see the link to Amazon in the post? I think it had good reviews. Where do you live? I get my carob from Country Life Natural Foods.
Thank you for joining the Frugal Tuesday Tip. I am interested in trying this tip, I’ve never considered making my own. I typically use overstock candy — http://www.examiner.com/article/using-halloween-candy-for-holiday-treats
Julia recently posted..This Weekend: Frugal Family Festivals
Wow, chocolate chips that look so delectable make me hungry right now. Will surely try it this weekend and I love the varied list of options that I can use it in. Love the handy notes as well, which will surely make shopping such a breeze.
Oh my goodness, how did I miss the original post?! What a brilliant idea!! I am going to give this a try. I always feel bad when I add chocolate chips to my cookies because I know the ingredients are unhealthy. Thanks for sharing with Hearth and Soul! I am really excited to give this a try!
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Hi Adrienne,
This is a great recipe and I can’t wait to try it. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted..Whats For Dinner Next Week 7-15-12
One of these days I WILL get to making chocolate chips. This recipe looks good! Thanks for linking to Healthy 2Day Wednesday, hope you come back and link up another recipe or post Wednesday.
How much honey or raw turbinado would I substitute for the stevia? I have a sensitivity to stevia so I don’t eat it at all. Also, for the other chip recipe, do you know if there is something I could use to substitute for the coconut oil? My boyfriend is sensitive to that! Thank you for your help and work! This is the first time I have seen your blog/website, but as a new allergy-free person, I think I am really going to like it!!
HI Analisa. Typically I use 2 Tbsp for each 1/32 tsp scoop of stevia, but it is always something that has to do w/ taste. You can, for either recipe, substitute whatever oil you like, but the resulting chip will vary depending on what you use. The cocoa butter is fabulous. Butter or palm oil or palm shortening will work. Enjoy!! By the way, I used to think I was sensitive to stevia. I don’t know what was going on but I am not. Sometimes a person can be sensitive to the additives or chemical processing and not the stevia itself. What brand were you using? Take care and hope to see you around!!!
Thanks Adrienne! I appreciate your response. I believe that I am sensitive to stevia as a plant in general because I had testing done by my homeopathic doctor and it was one of the sensitivities that came up for me. I don’t remember what brand we did have in our house, it was a small green bottle. Even so, I reeeally didn’t like the weird aftertaste that it gave off in coffee and smoothies – I only used it a few times then discovered my sensitivity. I think you are right that the additives or processing can affect one’s reaction to a product – that is definitely why I am now following your blog and recipes along with some other key anti-inflammation and non-allergy recipe books that I’ve found so I can stay away from those additives!
I stumbled on your site when I was googling for homemade sorbet, gluten free, etc. I am very grateful you have put the work into this. My husband had been in so much pain for years, went through the battery of tests with the traditional fields and then went to a chiropractor who recognized what was going on. We all at once had to go gluten free, dairy free, sugar free, caffeine free, soy free and beef and pork free. I felt so overwhelmed, and found out just how expensive and time consuming this change of diet became for all of us. His pain level is manageable or in no pain so the diet is worth it for us. We adopted two toddler brothers during the time my husband’s diet was changed. So I was in over my head. I am very grateful for your wisdom and trial and error. I have been checking and slowly implementing the items and making the things you have found works for your family. (BTW we are doing well with our two little boys)Many, many thanks for putting out your recipes for those of us venturing out in this new territory.
Thanks for the kind words. Blessings on the path ahead for your family.
Joanne P, we have a story similar to yours. All of the sudden, a big, long list of foods to avoid and food seemed to triple in price. In my searching, I found greensmoothiegirl.com. That has been an invaluable resource. The things your husband needs to avoid are a very good match for her recipes. My daughter was doing ok when we got the offending foods out. But she is doing great since we have started the green smoothies!
Adrienne, these look so good. I’ll be hunting for cocoa butter now. I used to buy Ghiridelli chips at Sam’s, until I read they started using GMO soy.
I just came across this recipe and I am so greatful because my daughter has multiple allergies. I am always searching for new recipes. want to make my daughter a carob bar and this is a good recipe to start with. I-like you-spend a lot of time in the kitchen and it gets messy too. However, when you have a child on a special diet, it requires more food preperation. So don’t feel bad about the mess.
I think you’ll love it. I have a carob bar recipe as well on my site. It’s not perfect but pretty yummy! Check it out! Thanks for the encouragement!!
Is xylitol SCD friendly?
I don’t know = I am not an SCD expert – have you checked their lists? I’ve heard they haven’t been updated for a long while.
I’m so excited to try these, but have one question. Maybe you covered this and my tired brain can’t comprehend.
Stevia gives me headaches, so I plan to do a healthy sweetener for the whole thing. How much would I increase the sweetener to make up for removing the Stevia? Thanks!
Typically I sub 1/8 cup sweetener for 1 scoop of stevia. But it’s to taste, of course.
HI! Great site – thank you for the thorough reading/recipes – LOVE your links for products. I was wondering if I could just use liquid stevia in this recipe. I have nunaturals (also my favorite brand), but only in liquid form. Thanks again (and sorry if this is a repeated question – I skimmed through, but don’t think anyone asked yet).
Thanks!!! This chart is one I have used in the past, but I do find I often need to adjust to taste. And now I am worried I am allergic to stevia. Ugh!! This is not what I am needing right now.
. http://www.cookingwithstevia.com/stevia_conversion_chart.html
Adrienne, you are my new hero! I have recently discovered i am allergic to wheat/gluten/gliadin/eggs/dairy. I am also very careful about my sugar/carb intake. I like to bake and for the past few weeks have stood staring into the cupboard wondering how I am going to find anything to eat. Your recipes are a god-send. Thank you, thank you, thank you!
Big smile on my face. But really, I don’t deserve that kind of praise. Welcome!!!
#1 Is cocoa butter an unhealthy fat (saturated, etc.)?
#2 where do I buy the powdered carob. None at Trader Joe’s, or Whole Foods near me.
Thanks,
Kate
I don’t consider saturated fats to be unhealthy. You can read this for more info http://www.ehow.com/facts_4779480_health-benefits-cocoa-butter.html. It’s my opinion that saturated fats have been getting a bad rap health wise that the really don’t deserve. I think processed foods and sugar are more of a problem. There are studies on the internet about that.
Last week I purchased powdered carob at our Whole Foods in Colorado. The brand is Bob’s Red Mill. Look for is in the baking aisle with the other Bob’s Red Mill packages. I was ready to give up looking until I looked in that section. I assumed it would be with the baking cocoa. If your store doesn’t carry it, maybe you can ask if they can order it for you. I also had trouble finding erythritol (which she mentions in other recipes), until I finally asked for help. I found out it was under a brand name in the baking aisle also. I was looking for something to say it on the front of the package, not on just the ingredients list like this one.
You mean the label didn’t clearly say “Carob”?
I guess I wasn’t clear enough. Yes, the carob package did say it on the front. I was referring to the erythritol that I was also looking for. That just went by the brand name (not the kind you bought). Sorry for the mix-up!
I can’t wait to try these!! But I was wondering, when you said sweetener, do you use a liquid (honey/maple syrup) or a dry powder form (sucanant/rapadura)? Thank you!!
I typically use granulated, and it’s better ground fine, but you can use either since there isn’t that much. Enjoy!
Hello there ! Thank you for your recipe. I always look for healthy and easy recipes for my family. I already tried to cook this one. I don’t know what I did wrong…. It’s turned out more like caramel ….. How do you desolve sweetener ? How long do you heat it for? I really want to get it right. I have three children and a husband who have sweet teeth:-D thank you. Jenny B.
You need to make sure the oil is heated very low. Try again and let me know
.
I think this is a brilliant idea! I was hoping to try it with coconut sugar, I’m wondering if anyone has done that and knows whether it might work?
It will for sure work. Enjoy!!
m sad b/c I’ve tried this recipe with cocoa butter and my daughter think it’s disgusting and tastes like soap. Do you have any other suggestions?
Could your cocoa butter be bad? Did they turn out looking like chips?
I’m looking for a good melting chocolate for homemade candy. I usually buy Almond Bark from the store but I was hoping to make my own kind of chocolate, would this chocolate recipe work for being made, then melted and then chilled into solid again?
It should but you have to melt at a very low temp or it seizes up.
I’m writing a school paper about commercially prepared and homemade chocolate. Can I cite your recipe in my paper? How long can homemade chocolate last when properly stored? My guess would be no more than a week or so.
Hi Rebecca. Sorry for the delay. Can you tell me how you would be featuring / citing? The whole thing or just the ingredients. Thanks!
This is GREAT!
I am wondering if you have ever made white chocolate chunks?
Thank you!
There’s a recipe on my Facebook page from this past week but I am hoping to do it myself
! Thanks for the reminder!
ANOTHER fantastic recipe Adrienne,
THANK YOU! This stuff tastes very good.
I am trying to make some chocolate chunks that will stay solid out of the fridge.
I have used coconut oil for one batch and it was very runny if left out of the fridge.
I then tried palm shortening and added some ground up flax it makes like a nice fudge like consistency even outside of the fridge.
Any suggestions what to use so they are solid like a candy bar even when left out of the fridge?
I am guessing cacao butter would do the trick?
Yes, cacao butter does it. I am about to buy a bunch as I only had 1 pound to work with. And I am trying to set up a deal with a company to offer you all a giveaway and/or discount. If you get desperate, give me an email and I will tell you where I am going to go. (Haven’t tried their stuff yet but it seems good and very reasonable.)
Also wondering how many cups of cacao you can get out of one pound if anyone knows.
Thanks!
Do you mean powder or nibs?
Sorry I meant how many cups out of cacao butter per pound.
Thanks!
I went to a local health food store to see about just getting a few ounces to give it a try. All the Cacao butter they had was mixed with Agavi. I am trying to avoid all sugar so I didn’t get it.
I think maybe I will get 1 lbs off amazon to give it a try. If it works I will use your link to get the 5 lbs on Amazon unless you have good luck with the new one and then I will see about getting it where ever you think is best.
Thank you for all the help.
Let me know. I am swamped but I think I will try this other company. It’s going to take me a bit to get to it but I want to soon for Christmas!
ahhh I found it. approx 2 US cups per pound.
THANKS!
Sorry, no time to have read through all the comments (will hopefully be able to do later, before I need to make these), but why do you use stevia in addition to another sweetener?
I like mixing alternative sweeteners to make a better sugar-like taste. Also, stevia extract is quite a bit cheaper than the alternatives, but alone it tends to be a little bitter.
I have this in the fridge right now. I can’t wait to try it!
Let me know
Hi Adrienne,
Here it is: http://feeldivinefood.blogspot.com/2012/12/carob-mint-and-almond-holiday-faux.html.
I just posted a recipe that was inspired by your chips! (I read the cocoa butter as coconut oil instead… oops). I linked to your recipe on my blog anyway, since it was my original inspiration for this idea. My recipe will melt once out of the freezer (and in your mouth!) but it’s soooo delicious! As were your chips with coconut oil. Oops!
Thank you for your inspiring ideas!
Marie
Marie recently posted..Carob-Mint and Almond Faux-Chocolate
Thanks!!
Hi,
I really like this recipe! Do you have a suggestion for the sweetener. Because I have candida, my health practitioner advised me only to use stevia and no other sugar/sweeteners (also no xylitol). In backing recipes like cake or cookies I also use small amounts of apple (or pineapple) for a sweeter taste, but that sounds a bit weird for adding in this recipe.
I certainly can use the carobe instead of cacao. But don’t know if adding more stevia will get a strange taste to the chocolate / carobe. Thanks for answering!!
* I’m allowed to eat pineapple cause of the healthy benefits. Not too much though.
Hi. I must say I dont understand your practitioner being OK w/ pineapple but not xylitol. How about veggie glycerine / erythritol? Small amts of yacon were recommended to me as well. Please let me know. Pineapple is super high in sugar and I have never seen it on a candida recommended list except those who think candida is caused by fat.
Thanks for your answer! My health practitioner was very clear about sugar-like products. Only stevia. He knows that candida is caused by sugars. I’m not sure why he recommended the pineapple. I know he didn’t recommend it at a friend of mine who had candida. Perhaps because of anti-imflamation benefits. I’m not eating them a lot. Can’t ask him now. In the meanwhile I came across some information about leaky gut and gluten allergy in relationship with paleo (I also have that). Perhaps it’s better for my body if I go on a strict Paleo diet. I’m reading some extra stuff now before I start.
It’s all pretty confusing but I would think you could get anti inflammatory some other way. ??
I would not use xylitol as it contains heavy metals picked up in manufacturing and is made from GMO corn. Also, the stevia extract you recommend has sugar in it (maltodextrin) which is also made from GMO corn.
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That information about xylitol is incorrect. First of all, if you look at the cited sources they clearly state that xylitol does not have any metals left in it. Secondly, I use only US sourced birch xylitol. Never the corn typel. And I am not clear on what you are saying about the stevia. I just checked the link and it is to pure stevia extract which has no additives. I never use the stevia with additives. I plan to write a post on xylitol in the future. Thanks and I hope that helps.
You mention you save money, and how much chips cost to purchase….how much do you figure you are saving?
Just wondering if you made that calculation, and maybe I missed it too….sorry if I did.
thanks for the reply
You mean how much mine cost vs buying? I could do that calculating, but I don’t have bulk cocoa butter yet. It all depends on where you get your ingredients. But I know it’s way less than $7 per pound. I am going to try a company’s cocoa butter that is very reasonable.
Hi! I want to try this recipe but I can’t find any coco butter anywhere… where do you get yours?
Thank you so much Adrienne!
Blessings,
Cynthia
You can buy at Green Polka Dot Box and amazon. I am looking at Bulk Apothecary. If you shop there please tell them I sent you. The GPDB info is on my blog.
Hi!
Thank you for Sharing your recipe! Was wondering if the sweetener could be wet like maple syrup or does it have to be granulated?
Thanks again
Kristin
I think it will be fine since you aren’t using that much.
. Enjoy!
Hello! I can’t wait to try this recipe….. but I have a question. I have a Sunspire, unsweetened chcolate baking bar. It’s just chocolate (like a candy bar). Rather than use powder and fat, can I use this with the stevia and vanilla?
Thanks!
Do you mean just melt the bar? I think it would work. You just need to melt it at a very low temp
.
Thanks….. I’m going to try that. Not sure how to calculate the ratio of the other ingredients. I’ll keep you posted!
I don’t think you need to change anything else. Hope it works out!
Awesome. I can’t wait to try this.
I am interested to try this if i can find the ingredients as im in Indonesia. But im really interested in using carob powder in my recipes, or just carob instead of all the processed chocolate i eat.
Thanks!
You may also want to look into some of the ingredients you recommend, wellness comes from mental, physical and spiritual harmony and while you may not be aware, your food comes at the price of the lives of many others.
http://www.worldwatch.org/node/6059
Thanks again!
Thank you. I try to do the best I can with ingredients. There are so many things to consider.
Hi!
I am trying this recipe right now, and I used 1/4 honey for a sweetener, but it looks weird and has seperated into a gross looking mess. Does the sweetener need to be dry? I followed the recipe ish, leaving out the stevia, and the coffee, but it should still work right?
Did you keep the oil at a very low temp?
I tried to. I used the lowest heat on our burner on the stove, however we have a warmer too, so would that be better to use? I left out the stevia too, so how much honey would you use in place of that? I left out the chocolate extract and coffee as well. Would this effect the outcome?
So you’re saying you used only honey and that’s what happened? If so , let me know and I will try w/ glycerine. Thanks! I don’t think the choc extract will change anything.
Yes. I used 1 cup cacao butter, 1 cup carob powder, 1/4 cup liquid honey, and 1 tsp vanilla. It sepparated and was weird looking and the taste was odd too. I ended up throwing it out.
I don’t see how the taste would have been odd. I will try it on low myself w/ glycerine and will see what happens. Contact me if you don’t hear from me in awhile.
I wasn’t sure what you meant by granulated instant coffee. I have a small tin of International Coffee’s instant coffee, and it contains sugar, so I’m thinking you’re meaning something else. Would you mind being a bit more specific, since I can’t picture what else it might be? Thanks!
I mean like the instant coffee you add water to and it makes black coffee. You can find generic varieties in Aldi – Here is a link to it on Amazon.
Thank you, Adrienne. We only buy coffee beans, so I wasn’t sure what you meant at first.
Thank you so much for this recipe, Adrienne. The family is thrilled with these chocolate chunks! I’ve been having really good results using coconut butter (made using your suggestion of pulverizing coconut chips in the old Vitamix). The chunks have held a nice texture at 65 degree room temperature.
Great! I will have to try the coconut butter. Thanks!!! Wonder how they hold up baking? Have you tried it?
Please read this, before you all go and buy palm oil for this recipe:
http://www.saynotopalmoil.com/
That page is the reason I found your recipe, because normal chocolate chips have palm oil in them and I didn’t want to support that cruel industry.
Feeding your family is not easy nowadays, sadly.
I don’t have access to palm shortening or palm oil. Is the cocoa butter from coconut? Maybe I could make some with my Vitamix? Thanks!!! =]
Cocoa Butter is from chocolate. Can you use coconut butter? Butter would work as well. They just might not hold up that well.
I have a few questions. I noticed that your link for the type of vanilla extract is Kirkland (Costco), and you mentioned that it has sugar. I also buy that brand, and recently noticed the added sugar. I was surprised that you use it, considering you can’t have sugar. Does it not affect you because of the small quantity you use? I also want to buy some chocolate extract. I noticed that you had said you would probably purchase the Nielsen Massey brand next time. I saw that it had mostly negative comments. Have you had any experience with that brand? I also noticed that other brands also had a lot of negative comments, so I don’t know which to buy! Lastly, if you add the instant coffee, does it make the chocolate/carob taste like coffee, or does it just give a richer chocolate or carob flavor? I DO NOT like the taste or smell of coffee (although everyone else in my family does…including my toddler! lol), so I would rather it not taste like coffee. Thanks!
That small amt of sugar shouldn’t be an issue. My practitioner said 1-2 grams in something is OK, as long as you aren’t eating 10 servings, or something like that
. And I didn’t buy Nielsen. What were the negative comments? Oh wait – I think I do have some in my pantry. I’ll have to check it out. I am working on making my own…..stay tuned!
The coffee just enhances the chocolate flavor. That’s a fairly common addition to chocolate goodies to make them more rich. But leave it out if you like. I almost never add it when I am making these.
I did notice that the Nielsen Massey seemed to have good reviews on Amazon so I am not sure what you mean – and this Frontier one has good reviews as well.
Thanks for your quick reply. I saw that on your link for Amazon the Nielsen Massey brand had 4 reviews, two of them 5 stars, but the other two were 1 star. I figured that if half of the people who took the time to review it did not have a good experience with it, maybe there was a reason. That’s why I wondered if you had tried it yet and what your experience was. I also saw that the Star Kay White brand of chocolate extract had 13 reviews, with 11 of those being 5 stars and the remaining two 4 stars. With the price of shipping factored in, it is nearly the same price as the Nielsen Massey brand. Your link to the Frontier brand in your previous reply is for the non-alcohol vanilla extract, not chocolate.
OH, I was looking at vanilla extract. My mistake. This one from Rodelle has only 1 review but it’s pretty reasonable.
BTW, the vanilla extract link wasn’t on here, but on your post for the Homemade Vanilla Liquid Stevia. I have been “bouncing” around looking at different recipes, and I noticed AFTER I commented above that the link wasn’t even on this page! Sorry
So I made these just a few minutes ago. I used palm shortening, carob powder, vanilla extract xylitol, and the Stevia. I did the recipe the way you described and it ended up being really bitter and gross. It’s like the xylitol didn’t mix with the rest of the ingredients right and so it’s not sweet unless you bite the xylitol granule. I think I did something wrong but I’m not sure. I’m really wanting this recipe to work for my husband. We just found out he’s lactose intolerant and I’ve been wanting to make him foods that taste great. We’ve been gluten dairy sugar free for about a week now ans I just want him to be able to enjoy this diet. And I just don’t know what I’m doing wrong… /:
Did you heat up the oil on a really low temp? If it gets too hot it really messes up the whole thing. I am thinking about redoing it with more sweetener as well, but they taste pretty good as is. Let me know.
I pulled it out of the fridge and it looks like asphalt. And tastes bitter. /:
One other tip – you could try blending the xylitol into powder prior to adding it. I should add that to the post.
I’ll have to get a food processor because the xylitol I bought was grainy. Hopefully that’ll work. I definitely will try again. And I did heat the oil on the lowest setting soon he stove so I just think it was the xylitol. Thank you for the fast reply!
It’s always grainy. It will blend better in a blender or coffee grinder if you have one. I have a recipe for powdered sugar sub on my blog. You’re basically making that by grinding it.
I love your site! This recipe is so good. I used the coconut oil and recently bought some cocoa butter. I’ll try it next. My question is, Could you make a milk chocolate recipe? This recipe is like dark chocolate which I love but my children prefer the milk chocolate. I tried to add powdered milk and even regular milk but it didn’t work. Any ideas?
Blessings! Gloria
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Hi. Sorry for the delay in getting back to you. I hope to try soon – hope it works!
Just tried this recipe with dark cocoa powder, coconut oil and monk fruit extract /organic evaporated cane juice for sweetener. Thank you so much. I’ll never buy chocolate from the store again! I went looking for a dairy free chocolate chip recipe and Google directed me here. It’s so simple, it makes you wonder why people fill it with all the other stuff.
I heated the oil on the lowest setting (gas stove) and put it in a small shake blender, then sweetened to taste. I poured the chocolate in a pan lined with parchment and froze it for about two hours. It didn’t make as much as I thought so I’ll probably double the recipe next time. I look forward to making this recipe for my mom, who wants to try it with carob powder and stevia.
Thank you again so much. I look forward to trying a lot of your recipies soon, and I’ll let you know how they turn out.
GREAT to hear!! I always make 2 batches….Sometimes more
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Palm oil is so bad, is there anything to use as a replacement?
Palm Oil Report
I am sorry for getting back to you late. I’ve been swamped. I am aware of the issues w/ palm oil and it concerns me. I did write in the post to use coconut oil or cocoa butter so I am confused about your comment. Thanks!
I don’t know if you found a good source for cocoa butter, but I got mine from mountainroseherbs.com. It’s days its suitable for food or lotion and its fair trade.
Thanks! I found a super reasonable one but I am likely going to try theirs to compare – thanks!
I just made these one chocolate and one carob I do not have an immersion blender so I tried it in the blender that did not work at all one big hard ball in the center of the vita mix. Then I dumped that and I put the dry chocolate in a bowl with the stevia and the extract then I melted the palm shortening in a pan and then added raw honey to make it a little less sticky and whisked the wet into the dry and then poured into a pan. I followed this exactly the same for the carob but it was not nearly as creamy as the chocolate. Is there a specific type of carob that you use. I used roasted carob I bought in bulk from Azure Standard. I think that they will turn out fine enough to eat just wondering if I one of the ingredients is not the same. Thank you for posting your recipes it is really helpful to have new things to try even though we have been eating this way for well over 10 years.
Sounds to me like your oil was too hot. I would try again. Thanks for the kind words.
Thank you so much for the response. Is there a way to tell if it is to hot? I did it until it was just melted but it is over a gas stove so maybe more flame the second time around. Even though it was not quite the same I just tasted them and both taste fine the second one is just not as creamy.
I just melt it at a super low temp and that typically does the trick.